Petite Bourgeoisie Saison 
All Grain Recipe
Submitted By: nahthan (Shared)
Members can download and share recipes
| Brewer: Nathan Smith | |
| Batch Size: 14.00 gal | Style: Belgian Specialty Ale (16E) |
| Boil Size: 17.50 gal | Style Guide: BJCP 2008 |
| Color: 3.5 SRM | Equipment: My Equipment |
| Bitterness: 35.5 IBUs | Boil Time: 90 min |
| Est OG: 1.035 (8.7° P) | Mash Profile: Single Infusion, Light Body |
| Est FG: 1.010 SG (2.6° P) | Fermentation: Ale, Two Stage |
| ABV: 3.2% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 25.00 gal |
East Bay, CA: EBMUD Orinda Plant (Oakland, Berkeley, San Leandro) |
Water |
1 |
| 5.50 g |
Gypsum (Calcium Sulfate) (Mash 60 min) |
Misc |
2 |
| 24 lbs |
Pilsner (2 Row) Bel (2.0 SRM) |
Grain |
3 |
| 8.00 oz |
Acidulated Malt (3.0 SRM) |
Grain |
4 |
| 1.40 oz |
Simcoe [13.0%] - Boil 85 min |
Hops |
5 |
| 2.50 g |
Gypsum (Calcium Sulfate) (Boil 60 min) |
Misc |
6 |
| 1.50 oz |
Styrian Goldings [3.4%] - Boil 30 min |
Hops |
7 |
| 4.00 oz |
Belma 2-399-303 [13.0%] - Boil 0 min |
Hops |
8 |
| 1.0 pkgs |
Belgian Saison I Ale (White Labs #WLP565) |
Yeast |
9 |
| 1.0 pkgs |
French Saison (Wyeast Labs #3711) |
Yeast |
10 |
Notes
Malt bill in percentages: 98% Belgian Pils, 2% Acidulated. 0 minute hop addition is through a Hop Back. Wort & yeast split between 2 carboys: Carboy 1 - 2 Tubes of WLP565 Saison I (Dupont), Carboy 2 - 2 Packs of Wyeast 3711 French Saison (Thiriez). Pitch in the high 60s, let it rise into the low/mid 70s and hold it there. 1.035-1.010, 3.2% ABV, 32 IBU.This Recipe Has Not Been Rated
BeerSmith™ Recipes and Web Editor